It was my dad who inspired me to first try making this candy. He remembered it from when he was a boy. The ultimate compliment was when he told me my version tasted even better! My husband's a driver with a parcel service. As you can probably guess, he works long hours around the holidays—that gives me time for making treats! We have a 2-year-old (he likes to jump up on a chair and help in the kitchen) and a second child due in March.
- 1 cup sugar
- 1 cup dark corn syrup
- 1 tablespoon white vinegar
- 1 tablespoon baking soda
- 1 pound milk chocolate candy coating, melted
- In a heavy saucepan, combine the sugar, corn syrup and vinegar. Cook over medium heat, stirring constantly, until sugar dissolves. Cook without stirring until the temperature reaches 300° (hard-crack stage) on a candy thermometer. Do not overcook.
- Remove from the heat and quickly stir in baking soda. Pour into a buttered 13-in. x 9-in. pan. Do not spread candy; mixture will not fill pan.
- When cool, break into bite-size pieces. Dip into melted chocolate; place on waxed paper until the chocolate is firm. Store candy tightly covered. Yield: 1-1/2 pounds.
Originally published as Angel Food Candy in Country Woman November/December 1993, p29
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